Cranberry Chutney

This is absolutey wonderful on a turkey sandwich and of coarse with a turkey dinner, and also great with pork, and it is so easy to make, much better than the canned stuff! The amount of sugar listed for this recipe will make a tart chutney, if you prefer a sweeter taste then add in more sugar. Plan ahead the chutney must stay in the refrigerater overnight before using, and also will keep in the fridge for about 1 week. Just a warning, the cranberries will pop when cooking!

• Ready In: 22 mins
• Yields: 2 cups (approx)

Ingredients

• 4  large shallots, coarsley chopped
• 2  tablespoons  oil (not olive oil)
• 1 (12 ounce) bag fresh cranberries (can use frozen)
• 2⁄3 cup sugar (more if desired)
• 1⁄4 cup cider vinegar
• 1  teaspoon  minced garlic (no more than 1 teaspoon!)
• 1  teaspoon  minced fresh ginger
• 1  pinch clove (optional)
• 1⁄4 cup  orange juice (can use cranberry juice in place of orange juice)
• 1⁄2 teaspoon salt
•  black pepper

Directions

1. Cook the shallots in oil in a medium saucepan over medium heat; saute until softened (about 3 minutes, cook only the shallots, not the garlic) stirring ocasionally.
2. Stir in all remaining ingredients and stir until the berries pop (about 10-12 minutes).
3. Cool and store covered in the refrigerator.